Indonesian Chicken Curry

This recipe has a long list of ingredients, but they mostly go in your food processor to make the curry sauce.

Indonesian Chicken Curry

Serves

6 servings

Time to Make

  • 15 minutes of preparation
  • 20 minutes of cooking

Ingredients

  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon ground cloves
  • 4 dried red chilies, stems removed
  • 2 fresh green Thai chilies, stems and seeds removed
  • 1/4 cup raw cashews
  • 4 garlic cloves, peeled
  • 1 shallot, peeled
  • 2 inches fresh ginger root, peeled and sliced
  • 3 tablespoons peanut oil
  • 5 kaffir lime leaves
  • 2 sticks cinnamon
  • 3 small stalks lemongrass
  • 3 pounds boneless, skinless chicken breasts, cut into large chunks
  • 1 14.5-ounce can coconut milk, divided
  • 1 cup chicken broth
  • 4 tablespoons fish sauce
  • rice, for serving

Instructions

  1. Place the spices, chilies, cashews, garlic, shallot, and ginger in a food processor and process to form a paste.
  2. In a large skillet, or wok, heat oil over medium high heat.  Add the cinnamon sticks, lemongrass, and lime leaves and cook for 1 minute.  With a wooden spoon, stir in the curry paste you just made and let cook 2 minutes.
  3. Now add the chicken and turn to brown on each side, 2 to 3 minutes.  Stir in half of the coconut milk and the chicken broth.  Cover the skillet, reduce the heat to low, and simmer until the chicken is cooked through, about 10 minutes.
  4. Stir in the remaining coconut milk and the fish sauce.  Serve hot with the rice.
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